Shredded Beef Taco
Make taco night even better with this great sauce that is sure to please the crowd! Beef slow-cooks with tomatoes, peppers and just the right amount of Southwest seasoning. Serve in taco shells with shredded lettuce and a sprinkle of cheese.
- How to Make
- More Sauce Tips
- Nutritional Facts
- Alternate & Add
What You Need
Boneless beef chuck roast (2 to 3 pounds)
Cooker (6 quart size recommended)
3 Simple Steps
1Place beef into slow cooker. Pour sauce over beef. (no need to add water)
2Cover and cook on low 7-8 hours or until beef is fork-tender (or cook on high 4-5 hours).
3Shred beef and mix with sauce.
SLOW COOKER CHICKEN TACOS
Place 2 ½ lb. skinless, boneless chicken breasts into 6-qt. slow cooker. Pour 1 pouch sauce over chicken. Cover and cook on LOW 7 to 8 hr. or until fork-tender. Shred chicken and return to cooker. Stir in 1 cup shredded Cheddar cheese. Serve in warmed tortillas (6”) with Pace® Chunky Salsa and shredded lettuce.
SLOW COOKER BEEF BURRITOS
Place 2 ½ lb. boneless beef chuck into 6-qt. slow cooker. Pour 1 pouch sauce over beef. Cover and cook on LOW 7 to 8 hr. or until fork-tender. Shred beef and return to cooker. Serve in warmed tortillas (10”) with Pace® Chunky Salsa, shredded Cheddar cheese and shredded lettuce.
LOADED STEAK FRIES WITH SLOW-COOKED PORK
Place 2 ½ lb. boneless pork shoulder into 6-qt. slow cooker. Pour 1 pouch sauce over pork. Cover and cook on LOW 7 to 8 hr. or until fork-tender. Shred pork and return to cooker. Use 2 cups pork mixture and 1 cup shredded sharp Cheddar cheese for each 28-oz. pkg. frozen steak fries, prepared according to pkg. directions. Top fries with pork and cheese. Bake at 450°F. until hot and cheese is melted.
SLOW-COOKED VEGETABLE BEEF CHILI
Cook 1 lb. ground beef in skillet over medium-high heat until browned. Pour off fat. Stir beef, 1 pouch sauce, 1 cup chopped onion, 1 cup chopped red pepper, 3 cups peeled and diced butternut squash, 1 can (about 15 oz.) red kidney beans, rinsed and drained, and 1 cup frozen whole kernel corn, thawed, in 6-qt. slow cooker. Cover and cook on LOW 6 to 7 hr. or until vegetables are tender. Serve over hot cooked white rice.
ALTERNATIVE PROTEIN IDEAS
2 ½ lb. skinless, boneless chicken breasts, boneless pork shoulder or ground beef, cooked
VEGETABLE/STARCH ADDITION IDEAS
Chopped onion and chopped red pepper
Peeled diced butternut squash
Canned red kidney beans, rinsed and drained and thawed frozen whole kernel corn